International Standard
ISO 8534:2017
Animal and vegetable fats and oils — Determination of water content — Karl Fischer method (pyridine free)
Reference number
ISO 8534:2017
Edition 3
2017-02
© ISO 2024
International Standard
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Published (Edition 3, 2017)
This standard was last reviewed and confirmed in 2022. Therefore this version remains current.

ISO 8534:2017

Format
Language
CHF 63
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Abstract

ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.

Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

General information

  • Status
     : Published
    Publication date
     : 2017-02
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 3
    Number of pages
     : 10
  • Technical Committee :
    ISO/TC 34/SC 11
    ICS :
    67.200.10 
  • RSS updates

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